Sourdough Cheez-Its Seasoning

My sourdough starter was bubbling away on the counter one Tuesday afternoon when I realized I'd been tossing out perfectly good discard for weeks. That's when it hit me—why not turn it into something crispy and addictive? I started playing with a cheesy cracker dough, and the tangy complexity from the starter transformed what could have been ordinary cheese crackers into something with real character. The first batch burned because I got distracted talking to a neighbor, but the second attempt was pure gold.

I made these for a game night last month and watched my friend sneak handfuls between rounds of poker. By the end of the night, the container was empty and she was texting me for the recipe before she even left. That's when I knew these weren't just a clever way to use starter discard—they'd become something people actually crave.

Ingredients

• All-purpose flour: The foundation that keeps your dough tender and easy to work with, 1 cup (120 g) total.
• Sharp cheddar cheese, finely shredded: This is non-negotiable—the sharper the better because it won't disappear into the dough but will announce itself in every bite.
• Unsalted butter, cold and cubed: Cold butter creates those flaky layers and crispy edges you're after, so keep it in the freezer until the last second.
• Sourdough starter discard: Use unfed discard (the stuff you'd normally throw away), about 1/2 cup (120 g)—this is where the tangy magic happens.
• Salt: Just 1/2 teaspoon in the dough itself, since the topping brings plenty more.
• Garlic powder and onion powder: 1/4 teaspoon each rounds out the savory profile without overpowering the cheese.
• Everything bagel seasoning: 2 tablespoons for the topping—this is your shortcut to complex flavor, though you can absolutely make your own blend.
• Flaky sea salt: 1 tablespoon optional but really worth it for those gorgeous finishing crystals that catch the light.
• Olive oil: Just 1 tablespoon for brushing, which helps the seasonings stick and promotes that golden-brown finish.

Instructions

Combine your base:

In a food processor, pulse together your flour, shredded cheddar, cold cubed butter, salt, garlic powder, and onion powder until the mixture looks like coarse breadcrumbs with visible butter pieces throughout. This texture matters—those butter bits will create flakiness as they melt during baking.

Bring it together:

Add your sourdough discard and pulse just until a soft dough forms—it should come together when you squeeze it but shouldn't be sticky or overworked. Stop pulsing the moment you see it clump up; overworking toughens the crackers.

Knead gently:

Turn the dough onto a lightly floured surface and knead it just for about a minute until it feels smooth and holds together nicely. You're not making bread here, so light hands are your friend.

Chill the dough:

Divide the dough in half, flatten each piece into a disk about 1/2 inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes. Cold dough is much easier to roll thin without tearing, and the chill helps the flavors meld.

Prep your oven:

While the dough chills, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This temperature is just right for getting the crackers golden and crispy without burning the edges.

Roll thin:

Working with one dough disk at a time, place it between two sheets of parchment and roll it out to about 1/8 inch thick—this is thinner than you probably think, but thin is how you get crispy. If the dough resists, let it rest for a minute.

Add flavor on top:

Brush the rolled dough lightly with olive oil, then sprinkle the everything bagel seasoning evenly across the surface, followed by the flaky sea salt if you're using it. The oil acts as glue to hold the seasonings in place through the oven's heat.

Cut into squares:

Using a sharp pizza cutter or a knife, cut the dough into roughly 1-inch squares—they don't need to be perfect, and that rustic look is actually charming. Transfer the squares to your prepared baking sheets with a little breathing room between them.

Repeat with second batch:

Roll, season, and cut your second dough disk the same way, arranging those squares on the second baking sheet.

Bake until golden:

Bake for 16 to 18 minutes, rotating the pans halfway through so they color evenly. They should be golden-brown and look dried out on top—that's when you know they're truly crispy.

Cool completely:

Transfer the hot crackers to a wire rack and let them cool all the way down before eating or storing—they'll continue crisping up as they cool, so patience here pays off big time.

Save

There's something special about serving homemade crackers at a gathering—it shifts the whole mood from casual snacking to something that feels intentional and made-from-the-heart. When someone takes that first bite and their eyes light up because they taste real cheese and that subtle sourdough tang, you know you've made something worth the effort.

Why Sourdough Discard Works Here

Using sourdough discard isn't just clever zero-waste cooking—it genuinely improves the crackers. The starter's natural tang plays beautifully against the sharp cheddar, creating a complexity you can't get from plain flour and butter alone. Plus, the fermentation in the starter adds a subtle depth that makes people ask what your secret ingredient is, and you get to tell them it's basically something you were about to throw away.

Storage and Keeping Them Crispy

These crackers stay crispy for about five days in an airtight container at room temperature, which is longer than you'd think for something this delicate. If they ever lose their crunch (maybe from humidity or just sitting around), pop them in a 300°F oven for five minutes and they'll perk right back up. Once you taste them fresh, though, I doubt they'll last that long anyway.

Customizing Your Flavor

The everything seasoning is a wonderful starting point, but this dough is honestly a blank canvas for whatever you're craving. I've made batches with just flaky salt and cracked pepper, other times with everything bagel plus a little Everything But the Bagel seasoning blended in. The base recipe is forgiving enough that you can experiment without worrying about messing up the texture—the magic is in that dough itself.

• Mix in crispy bacon bits or a bit of sharp parmesan if you want an even more savory punch.
• A light brush of miso paste mixed with oil before topping creates an umami bomb if you're feeling adventurous.
• Swap half the cheddar for gruyere or aged white cheddar if you want something with extra complexity.

Save

These crackers have somehow become my go-to when I need to feel accomplished without spending all day in the kitchen. They're crispy, they're tangy, they're shareable, and they turn that neglected sourdough discard into something genuinely delicious.

Recipe FAQs

→ How does the sourdough starter affect the flavor?

The sourdough starter adds a subtle tang and depth, enhancing the overall taste and giving the crackers a distinctive twist.

→ Can I substitute the cheddar cheese?

Sharp cheddar provides a bold flavor, but parmesan can be mixed in for a sharper, nuttier profile if preferred.

→ What is everything bagel seasoning made of?

It usually contains sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt, delivering a savory, aromatic topping.

→ Why chill the dough before baking?

Chilling firms the dough, making it easier to roll thinly and helps maintain crispness during baking.

→ How should I store leftover crackers?

Store completely cooled crackers in an airtight container to preserve their crisp texture for several days.